Instant Pot Tomato Soup
Instant Pot Tomato Soup is an easy and comforting lunch or dinner. This is the perfect pressure cooker recipe for beginners.
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Table of Contents
Pressure Cooker Tomato Soup
Making Tomato Soup In The Instant Pot is a great way to get that ‘cooked all day’ taste in about 30 minutes. Just a few simple ingredients are needed for this homemade soup.
Ingredients Needed For Instant Pot Tomato Soup (screenshot for grocery list)
- Olive Oil
- Carrot
- Shallot
- Celery
- Garlic
- Chicken Stock
- Can Crushed Tomatoes
- Tomato Paste
- Sugar
- Dried Italian Seasoning
- Heavy Cream
- Salt/Pepper
How To Make Tomato Soup In A Pressure Cooker
- Heat the Instant Pot using the sauté Normal function. Add the olive oil, carrot, shallot, and celery. Cook, stirring occasionally, until the vegetables are soft – about 5 minutes.
- Next add the garlic and cook for an additional minute.
- Add the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Add the crushed tomatoes, tomato paste, sugar, and Italian seasoning. Stir to combine.
- Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 10 minutes.
- Once the Instant Pot has finished cooking, release the pressure naturally for 10 minutes. Switch the valve to the “venting” position to release any additional pressure.
- Using an immersion blender, blend the soup until smooth. Add the cream and stir to combine. Season with salt and pepper to taste.
- Serve warm garnished with fresh basil and croutons.
- Store any leftover soup in an airtight container in the fridge for up to three days.
More Soup Recipes:
Beef Cabbage Soup – Ham Bean Soup – Instant Pot Chicken Noodle Soup – Instant Pot Chicken Kale Soup – Stuffed Pepper Soup
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Instant Pot Tomato Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large carrot chopped
- 1 shallot chopped (or half an onion)
- 1 stalk celery chopped
- 2 cloves garlic minced
- 2 cups chicken stock
- 1 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon sugar optional
- 1 teaspoon dried Italian seasoning
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Heat the Instant Pot using the sauté Normal function. Add the olive oil, carrot, shallot, and celery. Cook, stirring occasionally, until the vegetables are soft-- about 5 minutes.
Next add the garlic and cook for an additional minute.
Add the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot.
Add the crushed tomatoes, tomato paste, sugar, and Italian seasoning. Stir to combine.
Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 10 minutes.
Once the Instant Pot has finished cooking, release the pressure naturally for 10 minutes. Then, switch the valve to the “venting” position to release any additional pressure.
Using an immersion (or high speed) blender, blend the soup until smooth. Add the cream and stir to combine. Season with salt and pepper to taste.
Serve warm, garnished with fresh basil and croutons.
Store any leftover soup in an airtight container in the fridge for up to three days.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
